Deep frying mix and method for manufacturing deep frying mix

Abstract

The present invention provides a frying mix powder and a method for producing the same, which can be used to prepare fried foods with enhanced flavor. [Solution] This is a fried food mix containing processed salt, which is made by mixing salt with an amount of water in which the entire amount of salt cannot be dissolved, and one or more edible flours selected from the group consisting of wheat flour, starch, and grain flour. Preferably, the moisture content of the processed salt is 1% by mass or more and 25% by mass or less. Also, preferably, the water activity of the fried food mix is ​​0.5 or more and 0.8 or less.

Description

Technical Field

[0001] The present invention relates to a mixed powder for fried foods and a method for producing the mixed powder for fried foods.

Background Art

[0002] Generally, for fried foods obtained by attaching flour, batter, breader powder, etc. to ingredients such as meat and fish and frying them in oil, it is widely practiced to use a mixed powder for fried foods suitable for cooking.

[0003] Regarding the technology related to the mixed powder for fried foods, for example, Patent Document 1 discloses a frying mix containing yeast extract and citric acid in a certain ratio. According to this frying mix, even with less salt, the taste is not inferior to ordinary fried foods, and it is said that salt reduction is possible while maintaining high palatability.

[0004] On the other hand, for example, Patent Document 2 describes that a processed salt, which is a granular dried product in which a flavor component is bound to the surface of salt crystals, is obtained by dissolving salt and a flavor component and drying it until a certain low moisture content is reached. According to this processed salt, it is said that it can be suitably used for seasoning snack foods such as potato chips. Also, for example, Patent Document 3 describes that a processed salt in which kelp powder is bound to the surface of salt crystals is obtained by adding kelp powder and a liquid substance to edible salt and / or adding a mixture of kneaded kelp powder to the liquid substance to edible salt and drying it so that the moisture becomes 1% by weight or less. According to this processed salt, since it has a unique mellow saltiness, the flavor of kelp, and color that have not existed before, it is said that it can be used for confectionery, seasoning salt, pickles, table salt, etc.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

[0006] Generally, the taste of food can be broadly categorized into the initial taste perceived shortly after putting it in the mouth, the main taste perceived after the initial taste, and the aftertaste perceived after the main taste. In the case of seasonings used in foods and beverages where impact is important, such as fried foods, there is a particular need to enhance the initial taste. For this reason, saltiness and spiciness are often increased.

[0007] However, adding salt or spices to enhance the initial flavor sometimes resulted in an overall off-flavor due to the taste of the seasonings themselves. In this respect, the frying mix disclosed in Patent Document 1 was merely intended for reducing salt content. Furthermore, the technologies disclosed in Patent Documents 2 and 3 were technologies for processed salt that brought about a milder salty taste through umami components such as kelp.

[0008] In view of the foregoing, the object of the present invention is to provide a frying mix powder and a method for producing the same that can be used to prepare fried foods with enhanced flavor. [Means for solving the problem]

[0009] In view of the above problems, the inventors of the present invention conducted extensive research and found that by using a processed salt prepared by mixing salt with an amount of water such that the entire amount of salt cannot dissolve, it is possible to prepare fried foods with enhanced flavor without any off-flavors by adding this to a frying mix powder, thus completing the present invention.

[0010] In its first aspect, the present invention provides a mixed powder for deep-frying, comprising a processed salt obtained by mixing salt with an amount of water in which the entire amount of salt cannot be dissolved, and one or more edible flours selected from the group consisting of wheat flour, starch, and grain flour.

[0011] In the above-mentioned fried food mix, it is preferable that the moisture content of the processed salt is 1% by mass or more and 25% by mass or less.

[0012] In the above-mentioned frying mix powder, it is preferable that the water activity is 0.5 or more and 0.8 or less.

[0013] In the above-mentioned frying mix powder, it is preferable to further include spices.

[0014] In the above-mentioned frying mix, it is preferable that it is used as a breading powder for fried chicken or karaage (Japanese fried chicken).

[0015] In a second aspect, the present invention provides a method for producing a frying mix powder, comprising: a processed salt preparation step of mixing salt with an amount of water in which the entire amount of salt cannot be dissolved to obtain processed salt; and a mix powder preparation step of mixing the processed salt with one or more edible flours selected from the group consisting of wheat flour, starch, and grain flour to obtain a frying mix powder.

[0016] In the above-described method for producing the fried food mix powder, it is preferable to obtain the processed salt in the processed salt preparation step by mixing 1 to 20 parts by mass of water with 100 parts by mass of salt.

[0017] In the above-described method for producing the fried food mix powder, it is preferable to obtain the fried food mix powder by mixing an equal or greater amount of the edible flour with 100 parts by mass of the processed salt in the mix powder preparation step.

[0018] In the above-described method for producing the fried food mix powder, it is preferable to mix in spices in the processed salt preparation step and / or the mix powder preparation step to obtain a fried food mix powder containing the spices.

[0019] In the method for producing the above-mentioned mixed powder for fried foods, it is preferable that the mixed powder for fried foods is used for the breading powder of fried chicken or tempura.

[0020] In a third aspect of the present invention, there is provided a fried food containing the above-mentioned mixed powder for fried foods.

[0021] In a fourth aspect of the present invention, there is provided a method for producing a fried food using the above-mentioned mixed powder for fried foods.

[0022] In a fifth aspect of the present invention, there is provided a method for producing a fried food using the mixed powder for fried foods obtained by the method for producing the above-mentioned mixed powder for fried foods.

Effects of the Invention

[0023] According to the present invention, by using a processed salt obtained by mixing salt with an amount of water in which the total amount of the salt cannot be dissolved, and adding this to the mixed powder for fried foods, it is possible to prepare a fried food with enhanced umami without feeling a strange flavor.

Modes for Carrying Out the Invention

[0024] Hereinafter, the present invention will be described in more detail. In this specification, "~" in a numerical range represents "above to below" and includes both end values unless otherwise specified. Also, when a numerical range is indicated, the upper limit value and the lower limit value can be appropriately combined, and the numerical range obtained thereby is also disclosed.

[0025] <Processed salt> The mixed powder for fried foods provided by the present invention contains a processed salt. As such a processed salt, one obtained by mixing salt with an amount of water in which the total amount of the salt cannot be dissolved is used. As the salt to be used, those usually used in foods, for example, seawater salt, rock salt, table salt, etc. may be used. As the water to be used, those usually used in foods, for example, tap water, groundwater, etc. may be used.

[0026] The amount of water required to prepare the above-mentioned processed salt is sufficient to prevent the total amount of salt from dissolving, preferably 1 to 20 parts by mass, more preferably 2 to 15 parts by mass, per 100 parts by mass of salt. The moisture content of the above-mentioned processed salt is not particularly limited, but preferably 1 to 25% by mass, more preferably 2 to 20% by mass. The water activity of the above-mentioned frying mix powder is not particularly limited, but preferably 0.50 to 0.80, more preferably 0.55 to 0.75. By adjusting the moisture content and water activity within the above ranges, the microbial stability of the resulting frying mix powder is maintained.

[0027] The moisture content can be measured by atmospheric pressure heating and drying (130°C, 2 hours). Furthermore, water activity can be measured using conventional methods, such as with a water activity meter.

[0028] <Edible powder> The frying mix provided by the present invention comprises one or more edible flours selected from the group consisting of wheat flour, starch, and grain flour.

[0029] Any wheat flour commonly used in food products is acceptable, such as cake flour, all-purpose flour, semi-bread flour, and bread flour. Cake flour or all-purpose flour is preferred.

[0030] The starch can be any starch commonly used in food products, such as unprocessed raw starches like wheat starch, potato starch, corn starch, waxy corn starch, tapioca starch, glutinous rice starch, sweet potato starch, mung bean starch, potato starch, kudzu starch, bracken starch, and sago starch, as well as processed versions thereof.

[0031] Any grain flour commonly used in food products will suffice, such as rice flour, rye flour, barley flour, foxtail millet flour, barnyard millet flour, adlay flour, and corn flour.

[0032] <Spices> In any non-limiting embodiment of the present invention, the above-mentioned frying mix powder may further contain spices. Examples of spices include pepper, black pepper, white pepper, chili pepper, red chili powder, ginger, garlic, celery, nutmeg, basil, cumin, and the like.

[0033] <Other ingredients> In any non-limiting embodiment of the present invention, the above-mentioned frying mix powder may further contain other ingredients not listed above. Examples include seasonings, sugars, calcium, thickeners, dispersants, colorants, oils and fats, etc.

[0034] Examples of seasonings include table salt (not the processed salt mentioned above), soy sauce, miso, mirin, sake, and monosodium glutamate.

[0035] Examples of sugars include glucose, fructose, sucrose, maltose, trehalose, xylose, and xylitol.

[0036] Examples of thickening agents include guar gum, locust bean gum, carrageenan, gum arabic, alginic acid derivatives, pectin, xanthan gum, pullulan, tamarind seed gum, and psyllium seed gum.

[0037] Examples of dispersants include silicon dioxide powder.

[0038] Examples of oils and fats include vegetable oils such as soybean oil, high-oleic soybean oil, sunflower oil, high-oleic sunflower oil, rapeseed oil, high-oleic rapeseed oil, sesame oil, olive oil, corn oil, palm oil, palm kernel oil, rice bran oil, cottonseed oil, safflower oil, high-oleic safflower oil, kapok oil, coconut oil, linseed oil, perilla oil, shiso oil, peanut oil, grape seed oil, macadamia nut oil, hazelnut oil, almond oil, cashew nut oil, pumpkin seed oil, walnut oil, apricot oil, camellia oil, tea seed oil, mustard oil, wheat germ oil, borage oil, avocado oil, kaya oil, and algal oil; animal oils such as beef tallow, lard, fish oil, and whale oil; and processed oils and fats obtained by fractionation, hydrogenation, and transesterification of these oils and fats.

[0039] <Deep frying mix> The frying mix provided by the present invention can be prepared, for example, by the manufacturing method described below. That is, a method including a processed salt preparation step and a mix preparation step. However, the preparation of the frying mix provided by the present invention is not limited to the method described below, and may be carried out by other methods.

[0040] The processed salt preparation process involves mixing salt and water to obtain processed salt. The amount of water mixed should be such that the entire amount of salt cannot dissolve, preferably 1 to 20 parts by mass, more preferably 2 to 15 parts by mass, per 100 parts by mass of salt.

[0041] The mixed flour preparation process involves mixing processed salt with edible flour to obtain a mixed flour for deep-frying. There are no particular restrictions on the amount of edible flour to be mixed; for example, preferably an equal or greater amount to 100 parts by mass of processed salt. It is preferable to use wheat flour as the edible flour. Although not limited, the deep-frying mixed flour preferably contains 50% by mass or more of wheat flour, more preferably 60% by mass or more, and even more preferably 70% by mass or more.

[0042] Furthermore, the spices and other ingredients mentioned above may be mixed in during the processed salt preparation process and / or the mixed powder preparation process.

[0043] In any non-limiting embodiment of the present invention, the frying mix obtained through the above mix preparation step may have its particle size adjusted as appropriate, specifically by sieving it using a sieve having any mesh size as appropriate.

[0044] <Deep-fried food> The frying mix provided by the present invention can be used in the preparation of fried foods in the same manner as conventional frying mixes. Specifically, in the preparation of fried foods, which involves coating ingredients such as meat and fish with flour, batter, or breading powder and then deep-frying them, the frying mix can be used as all or part of the flour, batter, or breading powder to produce the fried food. Examples of ingredients for fried foods include meats such as pork, chicken, and beef; seafood such as shrimp, squid, horse mackerel, and sardines; vegetables such as sweet potatoes, potatoes, pumpkins, onions, and burdock root; and mushrooms such as shiitake, maitake, and shimeji. The frying mix provided by the present invention has enhanced flavor and immediate taste after being placed in the mouth due to the processed salt described above, and is therefore particularly suitable for use as a breading powder that appears on the surface of fried foods after cooking. For example, it can be suitably used as a breading powder for fried chicken or karaage (Japanese fried chicken). [Examples]

[0045] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0046] In the test, six panelists tasted each fried chicken prepared using the cooking method described later, evaluated them according to various criteria, and calculated the average score. <Evaluation Criteria> (Salty impact) 5: I felt the saltiness was much stronger than in the example. 4: I felt the saltiness was more pronounced than in the example. 3: I felt the saltiness was slightly stronger than in the example provided. 2: Compared to the example, I felt the saltiness was neither too strong nor too weak. 1: I felt the saltiness was less impactful than in the example. Saltiness impact refers to the degree of saltiness perceived immediately after putting food in the mouth. (Spicy flavor impact) 5: I felt the spice flavor had a much stronger impact than in the example. 4: I felt the spice flavor had a stronger impact than in the example. 3: I felt the spice flavor was slightly stronger than in the example provided. 2: Compared to the example, I felt the spice flavor was neither too strong nor too weak. 1: I felt the spice flavor was less impactful than in the example. Spice flavor impact refers to the degree of spice flavor perceived immediately after putting food in the mouth. (Transition to initial taste) 5: I felt the impact of the flavor before I even noticed the example. 4: I felt the impact of the flavor slightly earlier than in the example. 3. Compared to the example, the timing of when I felt the impact of the flavor was neither too early nor too late. 2: I felt the impact of the flavor slightly later than in the example. 1: I felt the impact of the flavor later than in the example. The transition to the initial taste refers to the timing at which the overall taste of the food, including saltiness and spices, is most strongly perceived. (Workability) 5. The preparation of the frying mix was easy. 4. The preparation of the frying mix was relatively easy. 3. Preparing the frying mix was somewhat difficult. 2. Preparing the frying mix was difficult. 1. Preparing the frying mix was extremely difficult.

[0047] [Test 1: Examples 1-5 and Comparative Example 1] <Preparation of deep-frying mix> The parts by mass of salt shown in Table 1 were added to the mixer bowl of a Hobart mixer (tabletop mixer N-50, manufactured by HOBART) equipped with a beater. Next, the parts by mass of water shown in Table 1 were added to the mixer bowl and stirred at low speed for 1 minute. Then, 20 parts by mass of wheat flour were added to the mixer bowl and stirred at low speed for 5 minutes to scrape down the ingredients in the mixer bowl. After that, the remaining ingredients, including the wheat flour shown in Table 1, were added and stirred at low speed for 20 minutes. The stirred ingredients were then passed through a 20-mesh sieve.

[0048] <Manufacturing of fried foods> 100g of seasoned chicken thigh meat was mixed with flour, then coated with a batter (flour + water), and then 12g of the frying mix powder shown in Table 1 was applied to each chicken thigh. After that, the chicken thigh meat coated with the flour mix, batter, and frying mix powder was fried at 175°C for 6 minutes to make fried chicken, and each piece of fried chicken was evaluated.

[0049] [Table 1]

[0050] Regarding a frying mix powder (100 parts by mass) containing 4 parts by mass of salt, compared to the frying mix powder of Reference Example 1, which did not contain water mixed with the salt, the frying mix powders of Examples 1 to 5, which contained processed salt obtained by mixing a small amount of water with the salt, showed a more preferable saltiness impact, spice flavor impact, and transfer of flavor to the initial taste in the resulting fried chicken. On the other hand, in Comparative Example 1, which simply increased the amount of salt compared to Reference Example 1, an enhancement of the saltiness impact was observed, but no improvement was seen in the spice flavor impact or the transfer of flavor to the initial taste.

[0051] [Test 2: Examples 6-9] Fried chicken was prepared using 12g of the frying mix powder shown in Table 2 per chicken thigh, under the same conditions as in Experiment 1, and each piece of fried chicken was evaluated.

[0052] [Table 2]

[0053] Compared to the deep-frying mix powder of Reference Example 2, which contains 1 part by mass of salt (100 parts by mass), the deep-frying mix powders of Examples 6 to 9, which contain processed salt obtained by mixing a small amount of water with the salt, showed a more preferable saltiness impact, spice flavor impact, and transferability of pre-flavor to the resulting fried chicken.

[0054] [Test 3: Example 4 and Comparative Examples 2-3] <Preparation of deep-frying mix> (Example 4) Same as Test 1

[0055] (Comparative Example 2) 20 parts by mass of flour were placed into the mixer bowl of a Hobart mixer (tabletop mixer N-50, manufactured by HOBART) equipped with a beater. Next, 0.5 parts by mass of water were added to the mixer bowl and stirred at low speed for 1 minute. Then, 4 parts by mass of salt were added to the mixer bowl and stirred at low speed for 5 minutes to scrape down the ingredients in the mixer bowl. After that, the remaining flour and other ingredients were added and stirred at low speed for 20 minutes. The stirred ingredients were then passed through a 20-mesh sieve.

[0056] (Comparative Example 3) Four parts by mass of salt were added to the mixer bowl of a Hobart mixer (tabletop mixer N-50, manufactured by HOBART) equipped with a beater. Next, 20 parts by mass of wheat flour were added to the mixer bowl and mixed at low speed for 1 minute. Then, 0.5 parts by mass of water were added to the mixer bowl and mixed at low speed for 5 minutes to scrape down the ingredients in the mixer bowl. After that, the remaining ingredients, including the wheat flour, were added and mixed at low speed for 20 minutes. The mixed ingredients were then passed through a 20-mesh sieve.

[0057] Fried chicken was prepared using 12g of the frying mix powders for Example 4, Comparative Example 2, and Comparative Example 3 shown in Table 3, per chicken thigh, under the same conditions as in Test 1, and each type of fried chicken was evaluated.

[0058] [Table 3]

[0059] In comparison to Example 4, which showed good results in Test 1, the fried food mix powder of Comparative Example 2, which was prepared by pre-mixing the same amount of water with wheat flour, and the fried food mix powder of Comparative Example 3, which was prepared by pre-mixing salt and wheat flour and then mixing the same amount of water as in Example 4, did not show any improvement in the saltiness impact, spice flavor impact, or transfer of pre-flavor to the fried chicken compared to the fried food mix powder of Reference Example 1.

[0060] [Test 4: Examples 10-12 and Comparative Examples 4-6] Fried chicken was prepared using 12g of the frying mix powder shown in Table 4 per chicken thigh, under the same conditions as in Experiment 1, and each piece of fried chicken was evaluated.

[0061] [Table 4]

[0062] Even in the case of the frying mixes of Examples 10 to 12, which used wheat starch, potato starch, and grain flour instead of wheat flour as the main components of the frying mix, the saltiness impact, spice flavor impact, and transferability of the initial flavor of the resulting fried chicken were very favorable compared to the frying mixes of Comparative Examples 4 to 6, which did not use processed salt made by mixing salt and water.

[0063] [Test 5: Example 4 and Comparative Examples 7-8] <Preparation of deep-frying mix> (Example 4) Same as Test 1

[0064] (Comparative Example 7) Four parts by mass of salt were added to the mixer bowl of a Hobart mixer (tabletop mixer N-50, manufactured by HOBART) equipped with a beater. Next, 0.5 parts by mass of sugar alcohol (SE 30: manufactured by Bussan Food Science Co., Ltd.) were added to the mixer bowl and stirred at low speed for 1 minute. Then, 20 parts by mass of wheat flour were added to the mixer bowl and stirred at low speed for 5 minutes to scrape down the ingredients in the mixer bowl. After that, the remaining ingredients, including the wheat flour, were added and stirred at low speed for 20 minutes. The stirred ingredients were then passed through a 20-mesh sieve.

[0065] (Comparative Example 8) Four parts by mass of salt were added to the mixer bowl of a Hobart mixer (tabletop mixer N-50, manufactured by HOBART) equipped with a beater. Next, 0.5 parts by mass of vegetable oil (Nisshin Salad Oil: manufactured by Nisshin Oillio) was added to the mixer bowl and mixed at low speed for 1 minute. Then, 20 parts by mass of wheat flour was added to the mixer bowl and mixed at low speed for 5 minutes to scrape down the ingredients in the mixer bowl. After that, the remaining ingredients, including the wheat flour, were added and mixed at low speed for 20 minutes. The mixed ingredients were then passed through a 20-mesh sieve.

[0066] Fried chicken was prepared using 12g of the frying mix powders for Example 4, Comparative Example 7, and Comparative Example 8 shown in Table 5 per chicken thigh, under the same conditions as in Test 1, and each type of fried chicken was evaluated.

[0067] [Table 5]

[0068] In comparison to Example 4, which showed good results in Test 1, the fried food mix powder of Comparative Example 7, prepared by mixing the same amount of liquid sugar alcohol with salt, and the fried food mix powder of Comparative Example 8, prepared by mixing the same amount of liquid vegetable oil with salt, showed no improvement or only slight improvement in the saltiness impact, spice flavor impact, and transferability of the initial flavor of the resulting fried chicken compared to the fried food mix powder of Reference Example 1.

Claims

1. A processed salt obtained by mixing salt with an amount of water in which the entire amount of the salt cannot be dissolved, A mixed flour for deep-frying, comprising one or more edible flours selected from the group consisting of wheat flour, starch, and grain flour.

2. The frying mix powder according to claim 1, wherein the moisture content of the processed salt is 1% by mass or more and 25% by mass or less.

3. The deep frying mix powder according to claim 1, wherein the water activity of the deep frying mix powder is 0.5 or more and 0.8 or less.

4. The frying mix powder according to claim 1, further comprising spices.

5. The frying mix powder according to claim 1, used as a breading powder for fried chicken or karaage.

6. A processed salt preparation step involves mixing salt with an amount of water in which the entire amount of salt cannot be dissolved to obtain a processed salt, A method for producing a mix powder for deep-frying, comprising a step of preparing a mix powder by mixing the processed salt with one or more edible flours selected from the group consisting of wheat flour, starch, and grain flour to obtain a mix powder for deep-frying.

7. The method for producing a frying mix powder according to claim 6, wherein in the processed salt preparation step, the processed salt is obtained by mixing 1 to 20 parts by mass of water with 100 parts by mass of salt.

8. The method for producing a fried food mix according to claim 6, wherein in the mix preparation step, an equal or greater amount of the edible flour is mixed with 100 parts by mass of the processed salt to obtain the fried food mix.

9. The method for producing a fried food mix powder according to claim 6, wherein in the processed salt preparation step and / or the mixed powder preparation step, spices are mixed to obtain a fried food mix powder containing the spices.

10. The method for producing a frying mix according to claim 6, wherein the frying mix is ​​used as a breading powder for fried chicken or karaage.

11. A fried food containing the fried food mix powder according to any one of claims 1 to 5.

12. A method for producing fried food using the fried food mix powder described in any one of claims 1 to 5.

13. A method for producing fried food using a fried food mix powder obtained by the manufacturing method described in any one of claims 6 to 10.

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